Prawn and coconut fritters with cucumber pickle
- Preparation and cooking time
- Total time
- Easy
- serves 4 as a starter
Skip to ingredients
- 75g plain flour
- 1 eggbeaten
- 125ml coconut milk
- 1 tbsp dessicated coconuttoasted
- 300g small cooked prawnspatted dry with kitchen paper
- 2 spring onionschopped
- sunflower oil
- a handful salad leaves
- a small handful coriander leaves
- 12cm chunk cucumberdiced
- 1 shallotfinely chopped
- 1 red chilliseeded and finely chopped
- 2 tbsp rice wine vinegar
- 2 tsp caster sugar
Nutrition: per serving
- kcal242
- fat11.3g
- saturates7.4g
- carbs18.4g
- sugars0g
- fibre2.1g
- protein15.8g
- salt1.7g
Method
step 1
Step 1
Put the flour in a bowl with 1/4 tsp of salt, and make a well in the centre. Pour in the egg and coconut milk and whisk until smooth. Stir in the desiccated coconut, prawns and spring onions, and leave for a minute while you make the pickle.
step 2
Step 2
Mix all the cucumber pickle ingredients with a pinch of salt. Mix the salad leaves and coriander together.
step 3
Step 3
Wipe a non-stick frying pan with a little sunflower oil and warm over a medium heat. Spoon 2-3 pancakes into the pan at a time and cook for 2-3 minutes on each side before flipping. Repeat until you’ve used up all the batter (keep the first batches warm in a low oven if you like) then serve immediately with the pickle, and some coriander and salad leaves.
